Bird Feed: Nutty Mint Chocolate Biscotti

Nutty Mint Chocolate Biscotti from Pie Bird

I've been on a mint chocolate kick lately, which explains in part why I decided to whip up this recipe for Nutty Mint Chocolate Biscotti with Godiva Liqueur. The other part to the equation is that I've been trying to be good about using up ingredients that I already own to make way for some new, different ones! Yes, I know it is SUCH a chore to have Godiva Liqueur laying around, but I took care of that situation...

A favorite kitchen tool!

You'll Need:

1 1/4 cup All-purpose flour

1/3 cup dutch process cocoa 

1/3 cup chopped pecans

1/2 cup mint chocolate chips, chopped

1/3 cup Sugar

3/4 tsp Baking powder

2 tbsp Water 

2 tbsp Godiva Chocolate Liqueur

1/2 tsp Vanilla extract 

1/4 tsp Mint extract 

1 Egg 

1 Egg white 

Cooking spray

Combine the flour, cocoa, pecans, chocolate chips, 
sugar, and baking powder.

In a separate bowl, combine water, liqueur (or substitute), 
vanilla, mint, and eggs.

Slowly add the wet mixture to the flour mixture and stir until the dough comes together and is well-mixed, but dry. 

Knead on a very lightly floured surface for 1 minute and shape into a 16 inch long roll. Grease a cookie sheet with the cooking spray, place the roll on the sheet, and then flatten to about 1 inch thick.

Bake at 350 degrees for 25-28 minutes and cool on a rack for 10 minutes.

Cut on the diagonal into 1/2 inch slices and place back on the sheet with one cut side exposed and the other faced down on the sheet.

Bake at 325 degrees for 10 minutes and then turn over to bake for another 10 minutes. Remove and cook on a rack. They will harden as they cool. 

Biscotti for breakfast? I think so!